Menu

quick

K any of you out there who say you aren’t dessert people are straight up lying cuz dessert is life. There’s nothing I love more than a healthified dessert, which is why I’ve been making this Healthy Maple Cinnamon Pecan Apple Crumble (plus a lil scoop of coconut nice cream for funsies) on repeat instead of crushing apple pies this holiday season.

SO FREAKIN EASY AND DELICIOUS PEOPLE!!! Not to mention it’s dairy, gluten, and refined-sugar free!!! AND it’s basically just like eating some apple and oatmeal. So break out your apples and get to chopping because you’re about to be hooked on this holiday season staple. Enjoy!!!

Did daylight savings hit anyone else like a brick? Cuz it definitely hit me like one. Between the darkness, the cold, work, and school, I’ve been crunched for cooking time lately.

BUT.

That will never stop me from getting my healthy meals in. Especially when I’ve got this recipe in my toolbelt.

I’m absolutely OBSESSED with making carrot noodles lately because literally all you do is take a giant carrot and peel it up until there’s nothing left. Then, throw it all in a pan, pop the lid on, and a few minutes later: BOOM. Noodles. Anddddd, pair them with this vegan garlic cream sauce (that also takes 2 minutes to make) and you have an instant delicious and nutricious meal. Need I say more?

And who doesn’t love a good vegan cream sauce? I can never pass it up. I always make extra and keep it in a jar in the fridge so whenever I’m hungry but feeling lazy I’ll just pour it on whatever veggie noodles I have on hand that day! Easy. As. Pie.

Today my morning consisted of a sprint workout, weights, yoga, laundry, and cleaning my entire apartment top to bottom SO yes I made the most massive breakfast of all time and YES I’m gonna eat every last bite cuz ya girl deserves it.

Breakfast is what motivates me to get through my morning every day (since I don’t eat until noon usually, check out my post on intermittent fasting for more deets on that) so this morning to treat myself I made scrambled eggs with avocado, sliced strawberries, and peanut butter banana oat pancakes. Breakfast. Of. Freakin. Champs. And it did not disappoint.

These pancakes, more specifically, were the actual bomb. I might make them again for dinner because yeah, I deserve breakfast for dinner too! Anyways, they’re tasty, filling, good for ya, and dairy, gluten, and refined sugar free so it doesn’t get much better than that!!

Okay you guys. If you all are mostly plant-based eaters like me, I know you have the same struggle I do of using all my veggies up before they go bad in the fridge. Whenever I’m grocery shopping, I’m always SO over eager to buy allllllllll the veggies (I can’t help it, I love them all) and inevitably I end up with some unused little guys in the bottom of my crisper drawer feeling left out and worthless.

BUT. I’m putting an end to the unloved veggies right freakin’ now because ya know what you can do with those stragglers right before they’ve reached the end of their shelf life?

PICKLE THEM.

That’s right people!!! Pickled veggies are like the easiest thing ever andddddd did I mention the gut health benefits? Uh, ya. Happy gut galore here guys. Since pickling is a form of fermentation, during the pickling process good bacteria breaks down the cellulose and natural sugars thus creating probiotics. AND you get the health benefits of whatever veg you’re pickling, too, whether that be vitamins, antioxidants, preventing blood sugar spikes, you name it. Pickling also keeps the food from spoiling so it saves you lots of moolah since you don’t have to waste those veggies that were otherwise destined for the trash can.

Okay, so now that I’ve convinced you that pickling is something you just HAVE to do now, you may be asking, “But Bailey, what the heck do I do with my pickled veggies?”

Good question. While I personally think these guys are good enough to just be eaten straight outta the jar, they can also be used as the ultimate topping. Throw ’em on a sandwich, in a salad, or even in tacos (or whatever you’re eating that could use a trip to flavortown) and BOOM instant deliciousness. You can even use the leftover brine as a tasty, vinegar-y salad dressing! I’m telling ya, the options are endless here. There’s no down side.

So head on over to that fridge, pull out those leftover veggies that are being neglected, and get to pickling!!! You’ll be a pro before ya know it. Happy pickling my peeps!

This is 100% my favorite salad of all time (currently). I’ve literally been eating it night and day for the past two weeks and I still can’t get enough of it!

Anddddd, besides being leafy green and delicious, it takes two seconds to make (you can even pre-make the dressing and keep it in a bottle for easy access then all you have to do is make the vegan parm and you’re set). It’s the perfect way to have a delicious healthy side salad/meal in minutes. AND IT’S SO GOOD. I made the Oh She Glows Butternut Squash with this nutty parmesan substitute and ever since I’ve just been putting it in everything.

Post navigation

Meet Bailey!

Hi, I’m Bailey! Here you will find healthy, dairy-free recipes that include vegan and non-vegan options. Oh, and I may or may not have a bit of sweet tooth so if you’re a dessert lover like me you’ve come to the right place.